Liebre Cacerola

Hare En Casserole

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • A young hare, jointed
  • 1 onion, stock
  • 1 glass of red wine
  • 1 or 2 cloves of garlic, flour, salt and pepper.

For the garnish

  • 3 pimientos
  • 3 aubergines
  • 12 olives, parsley, oil or butter.


Divide the hare into joints, put them in a casserole, and brown lightly in hot oil, seasoning highly with salt and pepper. Then add the chopped onion and garlic, sprinkle with a little flour and stir till brown. Add the red wine and sufficient stock to cover. Simmer for 1½ to 2 hours. When done, put the pieces of hare on a hot dish, strain the sauce over them and garnish with sliced pimientos and aubergines, fried in oil, and stoned and blanched olives. Sprinkle with chopped parsley.